Languages
Dewanee Khitchree
Description
A delightful blend of rice and pulses
Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
Ingredients
- 37 g green gram whole (moong), picked, washed
- 27 g lentil (masoor dal), picked, washed
- 40 g split red gram (arhar dal), picked, washed
- 40 g bengal gram (chana dal), picked, washed
- 400 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
- 100 ml refined oil
- 6 g salt
- 1 g turmeric (haldi) powder
- 1 g red chilli powder
- 9 g ginger (adrak) paste garlic
- 9 g garlic (lasan) paste
Instructions
1. Heat the refined oil in a deep pan; add the green gram, lentil, split red gram, and Bengal gram; stir to mix well. Reduce heat and stir-fry for 5-7 minutes. Add I cup water and bring to the boil. Cook until the mixture is tender
2. Add the salt, turmeric powder red chilli powder ginger and garlic pastes; mix well. Add the drained rice and stir to mix well with the cooked grams.
3. Add 3/4 cups water and bring to the boil. Reduce heat and cook until the rice is tender and the water is absorbed.
4. Cover with a tight lid and keep in a preheated oven (170°C / 325°F) for 10 minutes.